Zucchini Stuffed With Bulgur & Ground Turke 1 Recipe
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Zucchini Stuffed With Bulgur & Ground Turke 1
3 medium Zucchini
2 Scallions, minced
1/2 Green pepper
3 Sprigs parsley
1 cup Canned tomatoes
1/2 lb Ground turkey
1/4 tsp Pepper
1/8 tsp Cayenne pepper
1/2 tsp Allspice
3/4 cup Bulgur
Tomato paste, to taste
Lemon wedges
Place zucchini in a large deep skillet and add enough boiling water to
cover. Cook for 10 to 12 minutes, then chill quickly under cold
water. Cut off stem end of each zucchini and split lengthwise.
Starting from wide end of vegetable, scoop out pulp with a
spoon,leaving a 1/2 inch thick shell; reserve pulp. Place shells in a
9x13 baking dish.
Preheat oven to 350.
In a food processor mince scallions, green peppers, and parsley. Add
drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey,
spices, and bulgur and process until well mixed.
Generously spoon mixture into scooped zucchini shells. Add enough
water to reserved tomato liquid to make 1 cup, stir in a little
tomato paste, and pour around the bottom of baking dish. Cover pan
with foil and bake for 35 minutes, removing foil every 10 minutes to
baste with liquid. Remove foil completely for last 5 minutes of
baking. Serve hot with lemon wedges.
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Diet tips
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People starting a weight loss program far too often fix on department store and well known food products sold as 'low-fat'. This is usually a mistake, for a food may well be lowered in fats, but nevertheless contain far too many carbs.
When deciding on a nutrition system, it is important to attempt to moderate your ingestion of refined carbohydrate, salt and fats.
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